If you had 5 dollars and 2 hours, how would you make as much money as possible?

Re:If you had 5 dollars and 2 hours, how would you make as m... by mariorz on Friday October 30, 2009 @06:24PM (#912924)

>As far as a restaurant is concerned, why would they really care? It might annoy customers, but as long as the tables are still filling up, I feel the restaurant is more than happy, because they're still making the best of their available resources (tables and wait-staff).

It's scalping. It raises the cost of a dinner in the restaurant without additional gains for them. Obviously restaurants would not go this.

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Re:If you had 5 dollars and 2 hours, how would you make as m... by eru on Saturday October 31, 2009 @12:44PM (#913696)

The situation is more complicated.

It raises the monetary costs of dinner for people, who want to pay to avoid waiting. For the normal-waiting patrons the strategy feels like increased congestion. (And they bear the costs.)

Why do restaurants have queues anyway? Why don't they just raise their prizes until supply meets demand? There's more than one scholarly article about this question.

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